Saffron Rice Pudding with Cranberries, Almonds, and Pistachios |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dish is inspired by shole zard, a traditional Persian dessert. Our version features cranberries, which lend a sweet-tart note. Ingredients:
2/3 cup basmati rice |
4 cups 1% low-fat milk, divided |
1/8 teaspoon saffron threads, crushed |
2/3 cup sugar |
1/2 cup sweetened dried cranberries |
3 tablespoons sliced almonds, toasted |
1/8 teaspoon vanilla extract |
1 teaspoon grated orange rind |
3 tablespoons shelled dry-roasted pistachios, finely chopped |
Directions:
1. Rinse rice with cold water; place in a small bowl. Cover with water to 1 inch above rice; soak 1 hour. Drain well. Combine 2 tablespoons milk and saffron in a small bowl; let stand 30 minutes.
2. Place remaining milk in a medium saucepan; bring to a simmer over medium heat. Stir in rice, saffron mixture, and sugar; cook 30 minutes or until rice is tender, stirring occasionally.
3. Stir in cranberries, almonds, and vanilla; cook 2 minutes. Remove from heat; stir in rind. Spoon about 1/2 cup rice mixture into each of 6 small bowls. Sprinkle each serving with 1 1/2 teaspoons pistachios.
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